Edible Films Prepared from Water Extract of Soybeans

Abstract

ABSTRACTSoy films were prepared from water extract of whole soybean. The films' mechanical characteristics as affected by various solid concentrations of water‐to‐bean ratios, various plasticizer types and concentrations, and various pH values were investigated. Higher tensile strength along with lower elongation was obtained when films were prepared at 8:1 water‐to‐bean ratio. Stronger films in terms of the tensile strength and puncture strength and lower elongation were obtained when 60% of the amount of plasticizer (relative to protein content in the film) and only triethylene glycol were used. Films with lower strength and higher elongation were produced when 80% of the amount of plasticizer (relative to protein content in the film) and only glycerol were used. In the range of pH 8 to 12, pH 10 produced films with the highest tensile strength.